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Reported by Natalie Immel, Asheville, NC

Poached Apricot Breakfast Polenta

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(4.00 out of 5 stars) 1 review
Poached Apricot Breakfast Polenta Ayurveda Recipe
Vata aggravatingPitta aggravatingKapha aggravatingDigestive Effects Help
Dry
Sweet
Effect: Ojas, Sattvic, Alkalizing, Prana

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Is Poached Apricot Breakfast Polenta Good for Me?
Find out by taking this free, easy quiz. You'll learn your body type, and whether Poached Apricot Breakfast Polenta is a good fit for you. Time to complete: approximately 1 minute.

ayurvedic perspective

Warming, light, and dry, this recipe is a good option for late winter and liquifying excess kapha.
Weights & measures

ingredients

12 wholeApricot (dried)Vata aggravatingPitta aggravatingKapha aggravating
1/2 tspCuminVata pacifyingPitta aggravatingKapha pacifying
1 tbspGheeVata pacifyingPitta pacifyingKapha aggravating
1 cGritsVata aggravatingPitta aggravatingKapha pacifying
1 pinchSalt (Mineral Salt)Vata pacifyingPitta aggravatingKapha aggravating
2 cWaterVata pacifyingPitta pacifyingKapha aggravating

preparation

1) Coarsely chop apricots and set aside.

2) Warm ghee in a pan. Add cumin seeds and allow to pop. Then add the chopped apricots and allow to cook for five minutes.

3) Add corn grits and water. Bring water to a boil and then lower heat. Allow to cook for five minutes or so until thoroughly cooked.

4)Serve warm with a drizzle of honey, chopped almonds, or tahini for flare.

About the Author

John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.

John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.

John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well.

Comments & Impressions of 'Poached Apricot Breakfast Polenta'

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(4.00 out of 5 stars) 1 review

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I used grits instead of cornmeal. This had a nice balance of slightly sweet and savory. It was warming and soothing. It would work well as an accompaniment to a main course meal.

- Perry Devaney, Batavia, IL, 10-25-15 (Reply)

What is Joyful Belly?

Browse recipes and hundreds of other ingredients on this extensive educational website. Joyful Belly helps people confidently choose food that restores their healthy glow, using the ancient technique of Ayurveda. Our extensive collection of online recipes, ingredients, and articles makes health easy. To get started, take the free dosha quiz to find your Ayurvedic body type.

What is Ayurveda?

Learn about Ayurveda from the author of this article and founder of Joyful Belly,
John Immel.

* These statements have not been evaluated by the Food and Drug Administration. The information and products on this website are not intended to diagnose, treat, cure or prevent any disease.
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